Vegetable Soup in the Colour Green

1save
35min


18 people made this

A rich garden soup with dark leafy green veggies like spinach and lettuce. Simmered with onion, carrot and celery. Pureed for a smooth and tasty soup.

CORWYNN DARKHOLME

Ingredients
Serves: 6 

  • 6 cups vegetable stock
  • 1 onion, diced
  • 1 carrot, sliced
  • 2 stalks celery, sliced
  • 1/4 cup white rice
  • 1 1/3 cup fresh spinach, washed and diced
  • 2 heads little gem or other small lettuce, well rinsed and torn into pieces
  • 2 handfuls chopped fresh flat leaf parsley
  • salt and freshly ground black pepper, to taste
  • 1 pinch cayenne

Directions
Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. In a large saucepan add the stock, onion, carrot, celery and rice. Bring to the boil, cover then cook for 15 minutes or until rice is tender.
  2. Place spinach, lettuce and parsley in small saucepan. Cover with water then bring to the boil. Drain immediately then add to soup. Season with salt, black pepper and cayenne.
  3. Puree in blender until smooth. May be thinned with more stock. Serve immediately or refrigerate overnight.

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